Wild Garlic and Potato Soup

This is a simple vegetable soup, ideal for serving as a light starter or a lunch main meal. The wild garlic has a strong flavour eaten raw, the flavour softens when cooked.

1 litre well-flavoured vegetable / Poultry stock
1 waxy potato, about 250g
2 tbsp olive oil
1 large shallot, finely chopped
1 handful wild garlic washed and chopped
Sea salt and freshly ground white pepper

1 Bring the stock to the boil.
2 Peel and chop the potatoes finely. Heat the oil gently and sauté the potatoes and shallot for a good 5 minutes or so until softened. Do not allow them to colour.
3 Pour in the stock and bring to a boil. 
4 Remove from the heat, place into a food processor. Liquidize until smooth. This is best done in stages so the mixture is very smooth. Push through a fine sieve, season to taste.
5 To serve, return the soup to the pan and heat until hot. When hot add chopped wild garlic, cook for no more than 30seconds to retain vibrant green colour.    

 If adding poached egg, poach the eggs and slip into four warmed soup bowls. Reheat the soup and pour over, then serve straight away, alternatively to make this a main meal add mussel meat, scallop or salmon.